Wash and scrub the potatoes thoroughly; peel them if you prefer a smoother texture. Cut the potatoes into consistent 1 to 1.5 inch wedges or chunks for even cooking.

Place the cut potatoes in a bowl of cold water and let them soak for 30 to 60 minutes. Drain and pat them dry using a clean kitchen towel.

Preheat your oven to 400°F (200°C) to prepare for roasting.

In a large mixing bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Toss the drained potatoes to coat completely.

Spread the seasoned potatoes in a single layer on a large baking sheet, avoiding overcrowding.

Roast the potatoes in the oven for 20 to 25 minutes without flipping.

After the first roasting phase, carefully flip the potatoes and pour broth around them. Continue roasting for an additional 25 to 35 minutes, flipping every 10 to 15 minutes.

Check for doneness by ensuring the potatoes are fork-tender and golden brown. For extra crispiness, increase the temperature to 425°F (220°C) in the last 10 to 15 minutes.

Once done, remove from the oven and let rest for 5 to 10 minutes. Garnish with fresh herbs if desired.